F. Chadare, M. H. Hounhouigan, A. Sanya, M. A. Gbaguidi, J. Dekpemadoha, A. Linnemann, D. Hounhouigan
The effect of one or two thermal treatments during pineapple juice production was evaluated on pH, vitamin C and microbiological evolution of 6 categories of juice during 12 months of storage. Three pasteurization temperatures (75°C, 80°C, 85°C) combined with one (1T) or two (2T) thermal treatments defined the juice category. Storage test consisted of green-glass bottled juices packaged in closed boxes, kept at ambient temperature. Analyses were performed each 4 months from production date (0 month). As results, the juices pH was 3.90 - 4.14 after production and no significant variation (p ≥ 0.05) occurred during storage, except for juices 80°C, 1T and 80°C, 2T at 12 month. The microbiological quality of all juices after production revealed conformity with standards. Enterobacteria and lactic acid bacteria were totally absent all the time. Mesophilic bacteria and yeasts and moulds counts generally decreased in each juice during storage. The initial vitamin C content significantly (p<0.05) varied from 4.52 to 23.48 mg/100ml in the juices and so decreased through storage. Juices pasteurized at 75°C contained more initial vitamin C but their content was quickly lost. Vitamin C was more stable in the most thermally treated pineapple juices throughout storage, especially in juice 85°C, 2T.
{"title":"Microbial and Nutritional Stability of Pineapple Juice during Storage: Effect of Harmonized Thermal Pasteurization Technologies","authors":"F. Chadare, M. H. Hounhouigan, A. Sanya, M. A. Gbaguidi, J. Dekpemadoha, A. Linnemann, D. Hounhouigan","doi":"10.12691/ajfst-9-3-3","DOIUrl":"https://doi.org/10.12691/ajfst-9-3-3","url":null,"abstract":"The effect of one or two thermal treatments during pineapple juice production was evaluated on pH, vitamin C and microbiological evolution of 6 categories of juice during 12 months of storage. Three pasteurization temperatures (75°C, 80°C, 85°C) combined with one (1T) or two (2T) thermal treatments defined the juice category. Storage test consisted of green-glass bottled juices packaged in closed boxes, kept at ambient temperature. Analyses were performed each 4 months from production date (0 month). As results, the juices pH was 3.90 - 4.14 after production and no significant variation (p ≥ 0.05) occurred during storage, except for juices 80°C, 1T and 80°C, 2T at 12 month. The microbiological quality of all juices after production revealed conformity with standards. Enterobacteria and lactic acid bacteria were totally absent all the time. Mesophilic bacteria and yeasts and moulds counts generally decreased in each juice during storage. The initial vitamin C content significantly (p<0.05) varied from 4.52 to 23.48 mg/100ml in the juices and so decreased through storage. Juices pasteurized at 75°C contained more initial vitamin C but their content was quickly lost. Vitamin C was more stable in the most thermally treated pineapple juices throughout storage, especially in juice 85°C, 2T.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82943386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cordyceps, a kind of precious natural crude drugs and edible mushrooms, were used as tonic food in East Asia area and enjoyed an extensive praise for its medicinal functions. Cordycepin exhibits various bio-activities, including anticancer, antibacterial, antiviral and immune regulation activities, and it’s been a significant focus of research. However, the preparation of high‑purity cordycepin remains challenging. Also, the molecular target with which cordycepin interacts to cause an antibacterial effect remains unknown. A simple and rapid isocratic chromatographic method (HPLC), optimum separation for (adenosine and cordycepin) analytes was achieved using the mixture of water and methanol as a mobile phase (85:15, v/v). The Photo-Diode Array Detector (DAD) WR, an auto injector, and a reverse phase column, Agilent Shield RP C18/4.6 × 150 mm, 4-micron and confirmation by LC/MSMS coupled with electrospray ionization (ESI) method for simultaneous separation and determination of adenosine and cordycepin in Cordyceps sinensis (Cs) and its substitutes was developed. Selective ion monitoring (SIM) mode ([M+/H]- at m/z 136, 267 and 252) was used for quantitative analysis of above components. The linearities for the 6 substances were studied in the range between 0.001 to 0.2 mg/L and the coefficients of determination (R2) were always > 0.999. Matrix effects were also assessed by comparing the slopes obtained in solvent and matrix. The recoveries for all the substances at 3 different spike levels (0.05, 0.10 and 0.20 mg/L) were in the range 70.50-108% with RSDs < 5%. The instrumental limits of quantification were in the range 0.013-0.016 mg/L, while the reporting level of the method was 0.004 mg/L for all the aforementioned compounds. The nucleoside contents of types of natural Cs and its substitutes were determined and compared with this developed method.
{"title":"Analysis of Nucleosides (Adenosine and Cordycepin) in the Mushroom Samples by Liquid-Chromatography and Mass Spectrometry; HPLC-MS-MS","authors":"A. Srivastava, P. Srivastava, Rajendra Singh","doi":"10.12691/ajfst-9-3-2","DOIUrl":"https://doi.org/10.12691/ajfst-9-3-2","url":null,"abstract":"Cordyceps, a kind of precious natural crude drugs and edible mushrooms, were used as tonic food in East Asia area and enjoyed an extensive praise for its medicinal functions. Cordycepin exhibits various bio-activities, including anticancer, antibacterial, antiviral and immune regulation activities, and it’s been a significant focus of research. However, the preparation of high‑purity cordycepin remains challenging. Also, the molecular target with which cordycepin interacts to cause an antibacterial effect remains unknown. A simple and rapid isocratic chromatographic method (HPLC), optimum separation for (adenosine and cordycepin) analytes was achieved using the mixture of water and methanol as a mobile phase (85:15, v/v). The Photo-Diode Array Detector (DAD) WR, an auto injector, and a reverse phase column, Agilent Shield RP C18/4.6 × 150 mm, 4-micron and confirmation by LC/MSMS coupled with electrospray ionization (ESI) method for simultaneous separation and determination of adenosine and cordycepin in Cordyceps sinensis (Cs) and its substitutes was developed. Selective ion monitoring (SIM) mode ([M+/H]- at m/z 136, 267 and 252) was used for quantitative analysis of above components. The linearities for the 6 substances were studied in the range between 0.001 to 0.2 mg/L and the coefficients of determination (R2) were always > 0.999. Matrix effects were also assessed by comparing the slopes obtained in solvent and matrix. The recoveries for all the substances at 3 different spike levels (0.05, 0.10 and 0.20 mg/L) were in the range 70.50-108% with RSDs < 5%. The instrumental limits of quantification were in the range 0.013-0.016 mg/L, while the reporting level of the method was 0.004 mg/L for all the aforementioned compounds. The nucleoside contents of types of natural Cs and its substitutes were determined and compared with this developed method.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80300227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The main objective of this study was to evaluate the effect of seed variety on soybean oil quality and quantity. Soybean oil was extracted from four different varieties obtained from three locations in Nigeria namely; Benue, Bauchi and Kaduna States. The soybean seeds were sorted, cracked, conditioned, flaked and pressed to obtain the oil. The oil was further treated with 2% distilled water to obtain the degummed oil. The oil samples were investigated for their physical, chemical and mineral contents. The physical parameters showed that the oil yield ranged between 22.79 and 24.79%, specific gravity was from 0.91 to 0.93, density 0.92 to 0.94g/m3, refractive index 1.46 to 1.47 and smoke point 230.50 to 233.50°C. Chemical analysis result showed that free fatty acid ranged from 0.28 to 0.29% with sample B (spotted variegated variety) as the lowest, peroxide value 1.77 to 1.88 meq/kg with sample D (black variety) having the highest value, saponification value ranged between 194.12 and 194.88 mgKOH/g, iodine value ranged from 104.83 to 105.07mg/100g while phosphatide ranged from 2.65 to 3.10 with sample D (black colour) having the highest value. All the chemical parameters showed no significant differences (p<0.05) except peroxide and phosphatide values. The mineral composition of the oil samples showed that Calcium ranged from 3.33 to 3.66mg/kg, Iron was from 0.23 to 0.27mg/kg, Magnesium 0.73 to 0.75mg/kg while Manganese ranged from 0.005 to 0.010mg/kg. The study revealed that soybean variety had an effect on the oil yield, specific gravity, density, color intensity, peroxide value and calcium content of the oil samples. The refractive index, peroxide value, saponification value, iodine value and iron content of the oil samples were within the permissible limits stipulated by CODEX (1999) and the National Agency for Food and Drug Administration and Control (NAFDAC) (2019). These quality indicators are important parameters for choosing soybean variety for industrial and domestic oil production.
{"title":"Effect of Variety on the Quality Parameters of Crude Soybean Oil","authors":"J. Eke-Ejiofor, E. Beleya, J. Allen","doi":"10.12691/AJFST-9-3-1","DOIUrl":"https://doi.org/10.12691/AJFST-9-3-1","url":null,"abstract":"The main objective of this study was to evaluate the effect of seed variety on soybean oil quality and quantity. Soybean oil was extracted from four different varieties obtained from three locations in Nigeria namely; Benue, Bauchi and Kaduna States. The soybean seeds were sorted, cracked, conditioned, flaked and pressed to obtain the oil. The oil was further treated with 2% distilled water to obtain the degummed oil. The oil samples were investigated for their physical, chemical and mineral contents. The physical parameters showed that the oil yield ranged between 22.79 and 24.79%, specific gravity was from 0.91 to 0.93, density 0.92 to 0.94g/m3, refractive index 1.46 to 1.47 and smoke point 230.50 to 233.50°C. Chemical analysis result showed that free fatty acid ranged from 0.28 to 0.29% with sample B (spotted variegated variety) as the lowest, peroxide value 1.77 to 1.88 meq/kg with sample D (black variety) having the highest value, saponification value ranged between 194.12 and 194.88 mgKOH/g, iodine value ranged from 104.83 to 105.07mg/100g while phosphatide ranged from 2.65 to 3.10 with sample D (black colour) having the highest value. All the chemical parameters showed no significant differences (p<0.05) except peroxide and phosphatide values. The mineral composition of the oil samples showed that Calcium ranged from 3.33 to 3.66mg/kg, Iron was from 0.23 to 0.27mg/kg, Magnesium 0.73 to 0.75mg/kg while Manganese ranged from 0.005 to 0.010mg/kg. The study revealed that soybean variety had an effect on the oil yield, specific gravity, density, color intensity, peroxide value and calcium content of the oil samples. The refractive index, peroxide value, saponification value, iodine value and iron content of the oil samples were within the permissible limits stipulated by CODEX (1999) and the National Agency for Food and Drug Administration and Control (NAFDAC) (2019). These quality indicators are important parameters for choosing soybean variety for industrial and domestic oil production.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"26 1","pages":"69-75"},"PeriodicalIF":0.0,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74388694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. S. Serge, B. B. S. Bruno, S. Y. Réné, G. G. Albarin, B. Kouakou
Due to its high content in linoleic acid, which is a polyunsaturated fatty acid, Citrullus lanatus oil is prone to oxidation. However, roasting generates Maillard reaction products having an antioxidant effect capable to preserve lipids against oxidation. Therefore, this study investigated the impact of roasting on C. lanatus kernels oil properties. The treatments consisted of roasted kernels in an oven at 180°C for 20 min compared to unroasted kernels. Oil were extracted using a press coupled with a thermoregulator without heating (control), at 60°C and 100 °C for unroasted kernels and without heating for those roasted. The chemical parameters, antioxidant capacity and oxidative stability of these oils were evaluated. The result showed that roasting did not significantly influence the pH of oils and the pH were acidulous (5.23 ± 0.00 to 5.50 ± 0.01). In addition, roasting increased oil acidity and peroxide value; while iodine and saponification values decreased. Roasting also increased the total phenol content, antioxidant capacity and oxidative stability of C lanatus kernels oil. Roasted kernels oil was of good quality and classified as "semi-drying or di-unsaturated oils" with the best resistance to auto- and thermo-oxidation. Our results suggest that roasting at 180°C for 20 min would extend the shelf life of C. lanatus kernels oil without compromising its quality.
{"title":"Roasting Effect on Chemical Parameters, Antioxidant Capacity and Oxidative Stability of Citrullus Lanatus Kernels Oil","authors":"G. S. Serge, B. B. S. Bruno, S. Y. Réné, G. G. Albarin, B. Kouakou","doi":"10.12691/AJFST-9-2-5","DOIUrl":"https://doi.org/10.12691/AJFST-9-2-5","url":null,"abstract":"Due to its high content in linoleic acid, which is a polyunsaturated fatty acid, Citrullus lanatus oil is prone to oxidation. However, roasting generates Maillard reaction products having an antioxidant effect capable to preserve lipids against oxidation. Therefore, this study investigated the impact of roasting on C. lanatus kernels oil properties. The treatments consisted of roasted kernels in an oven at 180°C for 20 min compared to unroasted kernels. Oil were extracted using a press coupled with a thermoregulator without heating (control), at 60°C and 100 °C for unroasted kernels and without heating for those roasted. The chemical parameters, antioxidant capacity and oxidative stability of these oils were evaluated. The result showed that roasting did not significantly influence the pH of oils and the pH were acidulous (5.23 ± 0.00 to 5.50 ± 0.01). In addition, roasting increased oil acidity and peroxide value; while iodine and saponification values decreased. Roasting also increased the total phenol content, antioxidant capacity and oxidative stability of C lanatus kernels oil. Roasted kernels oil was of good quality and classified as \"semi-drying or di-unsaturated oils\" with the best resistance to auto- and thermo-oxidation. Our results suggest that roasting at 180°C for 20 min would extend the shelf life of C. lanatus kernels oil without compromising its quality.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"63 1","pages":"62-68"},"PeriodicalIF":0.0,"publicationDate":"2021-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91032850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. N. Bleyere, Baudouin Angoua Kokore, A. Amara, P. A. Yapo
Blood chemistry parameters are an efficient and reliable way to assess nutritional status. Serum contains many substances, such as proteins, enzymes, lipids and minerals. These substances which constitute the biochemical blood parameters provide information about the state of tissues and organs in the body as well as the metabolic state of the individual. Understanding the effects of a food formulation on these biochemical parameters is necessary for the vulgarisation of that formulation. The aim of this study is to explore variations in biochemical parameters in rats (Rattus norvegicus) fed with different food formulas containing Moringa oleifera during a nitrogen assessment. Rats of wistar strain were fed for 15 days with five food formulations in which Moringa oleifera leaf powder has been incorporated respectively at 0, 25, 50, 75 and 100% in partial or total substitution to soybean meal and codified L3P, L3P25, L3P50, L3P75 and L3P100. Blood samples were taken just before the experiment and two weeks of individual feeding in dry and gray tubes for the determination of blood biochemical parameters. The results indicated that only albumin and albumin/globulin ratio were significantly increased in the L3P50 rats. Regarding lipid parameters, High density lipoprotein (HDL) cholesterol showed a significant increase in all formulated foods. Aspartate Aminotransferase (ASAT) levels decreased significantly in all formulations, while the other biochemical blood nutritional parameters showed no significant difference. Our formulations based on Moringa increase blood levels of certain protein and lipid parameters, do not alter mineral levels and cause a decrease in the level of ASAT in rat.
{"title":"Changes During Nitrogen Balance of Biochemical Nutritional Parameters of Rats (Rattus Norvegicus) Fed with Different Food Formulations Containing Moringa Oleifera","authors":"M. N. Bleyere, Baudouin Angoua Kokore, A. Amara, P. A. Yapo","doi":"10.12691/AJFST-9-2-3","DOIUrl":"https://doi.org/10.12691/AJFST-9-2-3","url":null,"abstract":"Blood chemistry parameters are an efficient and reliable way to assess nutritional status. Serum contains many substances, such as proteins, enzymes, lipids and minerals. These substances which constitute the biochemical blood parameters provide information about the state of tissues and organs in the body as well as the metabolic state of the individual. Understanding the effects of a food formulation on these biochemical parameters is necessary for the vulgarisation of that formulation. The aim of this study is to explore variations in biochemical parameters in rats (Rattus norvegicus) fed with different food formulas containing Moringa oleifera during a nitrogen assessment. Rats of wistar strain were fed for 15 days with five food formulations in which Moringa oleifera leaf powder has been incorporated respectively at 0, 25, 50, 75 and 100% in partial or total substitution to soybean meal and codified L3P, L3P25, L3P50, L3P75 and L3P100. Blood samples were taken just before the experiment and two weeks of individual feeding in dry and gray tubes for the determination of blood biochemical parameters. The results indicated that only albumin and albumin/globulin ratio were significantly increased in the L3P50 rats. Regarding lipid parameters, High density lipoprotein (HDL) cholesterol showed a significant increase in all formulated foods. Aspartate Aminotransferase (ASAT) levels decreased significantly in all formulations, while the other biochemical blood nutritional parameters showed no significant difference. Our formulations based on Moringa increase blood levels of certain protein and lipid parameters, do not alter mineral levels and cause a decrease in the level of ASAT in rat.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"36 1","pages":"43-52"},"PeriodicalIF":0.0,"publicationDate":"2021-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90249154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fatemeh Gheitanchi, A. Kamkar, H. Akbarein, Sina Sakhaeifar
Honey is a naturally sweet substance that the bee collects from the nectar of flowers and sap of plants, after adding various enzymes, processing and evaporating excess moisture, it stores it in the hive. The aim of this study is investigating the changes in the antioxidant activity of the 10 honey samples under different storage conditions [The samples were heated in water bath (48 Degree Celsius for 1 day and 80 Degree Celsius for 4 minutes), or kept at room temperature (25 Degree Celsius) for 3 and 6 months. Then they were re- evaluated for antioxidant activity]. Antioxidant activity by three methods: DPPH, beta-carotene-linoleic acid and reduction power method in honey samples evaluated. Measurements for all methods used in this research were done in three replications for each sample. Data were analyzed by SPSS software. Kolmogorov-Smirnov test was used to check the normality of the distribution of variables. The one-way ANOVA was used to compare the mean between groups. According to the results, antioxidant activity of honeys were increased under thermal condition and were decreased during storage. Storage and processing condition (thermal treatment) can cause changes in antioxidant activity as well as the quality of honey.
{"title":"Investigating the Changes in the Antioxidant Activity of Honey in Different Storage Conditions","authors":"Fatemeh Gheitanchi, A. Kamkar, H. Akbarein, Sina Sakhaeifar","doi":"10.12691/AJFST-9-2-2","DOIUrl":"https://doi.org/10.12691/AJFST-9-2-2","url":null,"abstract":"Honey is a naturally sweet substance that the bee collects from the nectar of flowers and sap of plants, after adding various enzymes, processing and evaporating excess moisture, it stores it in the hive. The aim of this study is investigating the changes in the antioxidant activity of the 10 honey samples under different storage conditions [The samples were heated in water bath (48 Degree Celsius for 1 day and 80 Degree Celsius for 4 minutes), or kept at room temperature (25 Degree Celsius) for 3 and 6 months. Then they were re- evaluated for antioxidant activity]. Antioxidant activity by three methods: DPPH, beta-carotene-linoleic acid and reduction power method in honey samples evaluated. Measurements for all methods used in this research were done in three replications for each sample. Data were analyzed by SPSS software. Kolmogorov-Smirnov test was used to check the normality of the distribution of variables. The one-way ANOVA was used to compare the mean between groups. According to the results, antioxidant activity of honeys were increased under thermal condition and were decreased during storage. Storage and processing condition (thermal treatment) can cause changes in antioxidant activity as well as the quality of honey.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"29 1","pages":"38-42"},"PeriodicalIF":0.0,"publicationDate":"2021-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83654428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Chijioke, N. Jude, B. Wesley, E. Tochukwu, V. Chibuzo, C. Uchendu
This study evaluated the effect of varied culture conditions (Temperature, pH, and Sodium Chloride concentration) on bacteriocin production by Lactobacillus fermentum strain COE20 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla Benth) using Response Surface Methodology (RSM). A Central Composite Design (CCD) was adopted with the interest of estimating the optimal conditions for its production using the response surface regression model, which estimated the linear, squared, and interactive relationship between the response variables. The Analysis of Variance (ANOVA) showed that the coefficient of determination in terms of predicted R2 was 0.8697 which was in close agreement with an adjusted R2 of 0.7393 and was accounted for by the predictors suggesting that the model was adequate. Optimal culture condition for bacteriocin production by L. fermentum strain COE20 was found at approximately 31°C, pH 5.9, 1.9% NaCl concentration at Y = 11.75mm. Y represents the response (zone of inhibition) against Staphylococcus aureus ATCC 19095 using the agar well diffusion assay method.
{"title":"Optimization of Bacteriocin Production by Lactobacillus fermentum Strain COE20 from Fermenting Pentaclethra macrophylla Benth Using Response Surface Methodology","authors":"E. Chijioke, N. Jude, B. Wesley, E. Tochukwu, V. Chibuzo, C. Uchendu","doi":"10.12691/AJFST-9-2-1","DOIUrl":"https://doi.org/10.12691/AJFST-9-2-1","url":null,"abstract":"This study evaluated the effect of varied culture conditions (Temperature, pH, and Sodium Chloride concentration) on bacteriocin production by Lactobacillus fermentum strain COE20 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla Benth) using Response Surface Methodology (RSM). A Central Composite Design (CCD) was adopted with the interest of estimating the optimal conditions for its production using the response surface regression model, which estimated the linear, squared, and interactive relationship between the response variables. The Analysis of Variance (ANOVA) showed that the coefficient of determination in terms of predicted R2 was 0.8697 which was in close agreement with an adjusted R2 of 0.7393 and was accounted for by the predictors suggesting that the model was adequate. Optimal culture condition for bacteriocin production by L. fermentum strain COE20 was found at approximately 31°C, pH 5.9, 1.9% NaCl concentration at Y = 11.75mm. Y represents the response (zone of inhibition) against Staphylococcus aureus ATCC 19095 using the agar well diffusion assay method.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"10 1","pages":"30-37"},"PeriodicalIF":0.0,"publicationDate":"2021-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87403067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The use of drugs and antibiotics has increased the resistance of pathogenic bacteria in both animals and humans. This has been a significant problem and therefore triggers the investigation of novel antimicrobial agents produced by a bacterial strain of low virulence and having antimicrobial activity with a wide range of clinical significance. The use of bacteriocin has been extensively used in food industries, animals, and pharmaceutical industries. This is because it has been linked to antimicrobial activity, which has specific self-protection mechanisms. This study sought to evaluate antimicrobial activity and characteristics of bacteriocin producing Bacillus subtilis against Mastitis pathogens. For the screening of the isolates for bacteriocin properties against mastitis pathogens, antimicrobial activity was done using well diffusion methods on the nutrient agar. The results were obtained after 24hours and 48hours. Physiochemical characterization of the bacteriocin from Bacillus subtilis was determined at different temperatures of 60°C to 121°C for 15 minutes and monitor the effect of the temperature. The bacteriocin was also prepared at different pH (3-9) and incubated at room temperature; each sample's residual activity was determined against the indicator organisms. Metal ions (Cu 2+ , Zn 2+ , and Fe 2+ ) on crude bacteriocin activity were determined to assess the residual antimicrobial activity by agar well diffusion assay. The results showed that bacteriocins from Bacillus subtilis were effective against Escherichia coli , Staphylococcus aureus , Pseudomonas aeruginosa and Klebsiella pneumonia . Physiochemical characterization showed that bacteriocin from different isolates had no inhibition from pH 3-5 and varied inhibition from pH 6-9 across the test organisms' isolates. On the temperature, crude bacteriocins at a temperature of 50°C to 60°C showed no activity loss based on initial activity. As temperature increases to 70°C to 80°C, there is reduced the bacteriocin activity of about 20%. 100°C had a 40% loss of the bacteriocin activity and 121°C with more than 50% loss of the activity. On metal ions, Cu 2+ , Fe 2+ , Zn 2+ had a varied effect on bacteriocin activity against test organisms.
{"title":"Antimicrobial Activity and Characteristics of Bacteriocin Producing Bacillus subtilis against Mastitis Pathogens","authors":"J. Maina, J. Mathara, G. Kikuvi, E. N. Wafula","doi":"10.12691/AJFST-9-1-4","DOIUrl":"https://doi.org/10.12691/AJFST-9-1-4","url":null,"abstract":"The use of drugs and antibiotics has increased the resistance of pathogenic bacteria in both animals and humans. This has been a significant problem and therefore triggers the investigation of novel antimicrobial agents produced by a bacterial strain of low virulence and having antimicrobial activity with a wide range of clinical significance. The use of bacteriocin has been extensively used in food industries, animals, and pharmaceutical industries. This is because it has been linked to antimicrobial activity, which has specific self-protection mechanisms. This study sought to evaluate antimicrobial activity and characteristics of bacteriocin producing Bacillus subtilis against Mastitis pathogens. For the screening of the isolates for bacteriocin properties against mastitis pathogens, antimicrobial activity was done using well diffusion methods on the nutrient agar. The results were obtained after 24hours and 48hours. Physiochemical characterization of the bacteriocin from Bacillus subtilis was determined at different temperatures of 60°C to 121°C for 15 minutes and monitor the effect of the temperature. The bacteriocin was also prepared at different pH (3-9) and incubated at room temperature; each sample's residual activity was determined against the indicator organisms. Metal ions (Cu 2+ , Zn 2+ , and Fe 2+ ) on crude bacteriocin activity were determined to assess the residual antimicrobial activity by agar well diffusion assay. The results showed that bacteriocins from Bacillus subtilis were effective against Escherichia coli , Staphylococcus aureus , Pseudomonas aeruginosa and Klebsiella pneumonia . Physiochemical characterization showed that bacteriocin from different isolates had no inhibition from pH 3-5 and varied inhibition from pH 6-9 across the test organisms' isolates. On the temperature, crude bacteriocins at a temperature of 50°C to 60°C showed no activity loss based on initial activity. As temperature increases to 70°C to 80°C, there is reduced the bacteriocin activity of about 20%. 100°C had a 40% loss of the bacteriocin activity and 121°C with more than 50% loss of the activity. On metal ions, Cu 2+ , Fe 2+ , Zn 2+ had a varied effect on bacteriocin activity against test organisms.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89149358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. DurodolaOlamide, T. OgunmuyiwaOluwafemi, S. OlasojuAbayomi, A. SalamiAdams, S. OgunsinaBabatunde
The mass, axial dimensions, shape indices, and some frictional related properties of alligator pepper (Aframomum meleguta) were investigated at moisture contents of 4.26 and 3.31% for the pods and seeds, respectively, following standard procedures. The average length, major and minor diameter of the alligator pepper pods were 53.83, 22.68, and 19.32 mm, respectively, while the corresponding values for the seeds were 3.61, 3.12, and 2.55 mm, respectively. The average seeds/pod weight was 4.11/5.63 g. The arithmetic mean diameter, equivalent diameter, sphericity, aspect ratio, and surface area were 31.80, 28.65, 0.54, 43.20 mm, and 2591.93 mm2, for the pods; and 3.09, 3.06, 0.85, 0.01 mm, and 29.39mm2, for the seeds, respectively. The coefficient of friction of the seeds ranged from 0.50 to 0.67 with respect to the surfaces that were considered. The angle of repose of the seeds was 20.09o. This study provides baseline information on alligator pepper seeds, these can be useful for in the development or adaptation of technologies for processing it into value-added products thereby boosting obtainable income thereof.
{"title":"Mass, Volume, and Friction Related Properties of Alligator Pepper (Aframomum meleguta)","authors":"I. DurodolaOlamide, T. OgunmuyiwaOluwafemi, S. OlasojuAbayomi, A. SalamiAdams, S. OgunsinaBabatunde","doi":"10.12691/AJFST-9-1-3","DOIUrl":"https://doi.org/10.12691/AJFST-9-1-3","url":null,"abstract":"The mass, axial dimensions, shape indices, and some frictional related properties of alligator pepper (Aframomum meleguta) were investigated at moisture contents of 4.26 and 3.31% for the pods and seeds, respectively, following standard procedures. The average length, major and minor diameter of the alligator pepper pods were 53.83, 22.68, and 19.32 mm, respectively, while the corresponding values for the seeds were 3.61, 3.12, and 2.55 mm, respectively. The average seeds/pod weight was 4.11/5.63 g. The arithmetic mean diameter, equivalent diameter, sphericity, aspect ratio, and surface area were 31.80, 28.65, 0.54, 43.20 mm, and 2591.93 mm2, for the pods; and 3.09, 3.06, 0.85, 0.01 mm, and 29.39mm2, for the seeds, respectively. The coefficient of friction of the seeds ranged from 0.50 to 0.67 with respect to the surfaces that were considered. The angle of repose of the seeds was 20.09o. This study provides baseline information on alligator pepper seeds, these can be useful for in the development or adaptation of technologies for processing it into value-added products thereby boosting obtainable income thereof.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"4 1","pages":"16-19"},"PeriodicalIF":0.0,"publicationDate":"2021-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82243095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. K. Mathurin, Koffi Koffi Marc, Kambiré Ollo, Dore Guea Carine Esther, R. Koffi-Nevry, Boli Zamblé Bi Irié Abel
Corn is one of the most consumed cereals in Cote d'Ivoire. The objective of this study is to assess the impact of the soaking time of corn kernels with or without potash on the fungal and physicochemical quality of their flour. The method used consisted of determining the pH of the different samples using a pH meter. For the water content, the method used was oven drying. Concerning the fungal load, the mould count was done on the DRBC medium and the subculture on the MEA medium. All these analyses were carried out with flour samples of two corn varieties (yellow and white corn with or without potash) according to three durations (6, 9 and 12 h) of grains soaking. The results obtained show that yellow or white corn flours without potash are acidic with pH values between 4.2 and 6.1 while those with potash are basic, with pH ranging from 7.7 to 9.9. The moisture content of all the flours obtained just after grinding the grains varies between 31.7 and 37.6%. Significant differences were observed between the water contents of the flours obtained at the three different soaking times. Thus, the water contents of the flour obtained after 6 h of soaking the grains are lower than those obtained after 9 and 12 h of soaking. All cornmeal samples analyzed showed high fungal loads (105 to 109 CFU/g). However, a slowdown in fungal growth was observed with the flour samples with potash. The different moulds isolated from corn flour and identified belong to the genera Aspergillus, Penicillium, Mucor and Rhizopus. The genera Aspergillus and Penicillium are potential producers of mycotoxins and therefore capable of causing poisoning in consumers of these flours.
{"title":"Influence of Soaking Corn Kernels (Zea mays L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour","authors":"Y. K. Mathurin, Koffi Koffi Marc, Kambiré Ollo, Dore Guea Carine Esther, R. Koffi-Nevry, Boli Zamblé Bi Irié Abel","doi":"10.12691/AJFST-9-1-2","DOIUrl":"https://doi.org/10.12691/AJFST-9-1-2","url":null,"abstract":"Corn is one of the most consumed cereals in Cote d'Ivoire. The objective of this study is to assess the impact of the soaking time of corn kernels with or without potash on the fungal and physicochemical quality of their flour. The method used consisted of determining the pH of the different samples using a pH meter. For the water content, the method used was oven drying. Concerning the fungal load, the mould count was done on the DRBC medium and the subculture on the MEA medium. All these analyses were carried out with flour samples of two corn varieties (yellow and white corn with or without potash) according to three durations (6, 9 and 12 h) of grains soaking. The results obtained show that yellow or white corn flours without potash are acidic with pH values between 4.2 and 6.1 while those with potash are basic, with pH ranging from 7.7 to 9.9. The moisture content of all the flours obtained just after grinding the grains varies between 31.7 and 37.6%. Significant differences were observed between the water contents of the flours obtained at the three different soaking times. Thus, the water contents of the flour obtained after 6 h of soaking the grains are lower than those obtained after 9 and 12 h of soaking. All cornmeal samples analyzed showed high fungal loads (105 to 109 CFU/g). However, a slowdown in fungal growth was observed with the flour samples with potash. The different moulds isolated from corn flour and identified belong to the genera Aspergillus, Penicillium, Mucor and Rhizopus. The genera Aspergillus and Penicillium are potential producers of mycotoxins and therefore capable of causing poisoning in consumers of these flours.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"505 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77476278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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